Reviewed: Dec. 18, 2011

I made these for the first time today for Christmas, they were fabulous.

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Reviewer:

Mimmer

Reviewed: Dec. 21, 2010

I used to make these cookies years ago, but lost the recipe. Glad I found it again!!

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Reviewer:

Nora J.

Cooking Level: Expert

Home Town: Black Mountain, North Carolina, USA

Living In: Columbia, South Carolina, USA

Reviewed: Dec. 21, 2009

I read the recipe over and over and i did follow it right. they tasted like doughy flour. i added more sugar but ofcourse that flatten them out. nothing to cheer about.

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Reviewer:

Heather

Home Town: West Lawn, Pennsylvania, USA

Living In: Elverson, Pennsylvania, USA

Reviewed: Dec. 2, 2009

Don't know what I did wrong, but this recipe did not work for me at all. The cookies spread out on the baking sheet and were surrounded by melted butter. I baked them for 13 minutes and they were not done. The dough had a great flavor - I substituted almond extract for half the vanilla - so I am really disappointed.

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Reviewer:

linzindy

Reviewed: Dec. 18, 2008

very good cookies, strawberry is the best

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Reviewer:

CARPT45

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 29, 2008

This recipe did not work for me. The dough was way too sticky to roll. It stuck all over my hands and everything else. They took longer than stated to cook. When we picked them up to eat, they just fell apart. They did taste good though. I would not make these again.

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Reviewer:

lauram

Reviewed: Jul. 8, 2008

I loved them... and so did all of my co-workers! I get requests constantly to make them again. Can't go wrong with this recipe!

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Reviewer:

Nichole

Reviewed: Dec. 20, 2007

I don't like how these tasted, they were not very sweet at all. I even added chocolate to half of the cookies and still was not happy with them. Will not make again.

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Reviewer:

JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

Reviewed: Dec. 19, 2007

Made this for Christmas baking. My dad and fiance LOVED them. I used almonds instead of walnuts, and was great!

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Reviewer:

Nicole

Reviewed: Sep. 15, 2006

My fiance Angus came across this recipe recently, and because he CANT EAT EGG OR DAIRY, he made this vegan, with egg replacer, and margarine. Beat the appropriate amount of water with the egg replacer to make four eggs and added that when the yolks were called for. Rolled them into balls probably twice as big as suggested, to make large cookies, and then, rather than dip them in egg whites, rolled them in brown sugar instead. He made bigger thumbprints, and he used APPLE JELLY to fill them, and sprinkled them with SKOR TOFFEE BITS, BEFORE putting them in the oven. Took 15 minutes because they're larger. These turned out to be reallllyy incredible cookies! Now me, home on a sick day from work, am keeping myself cheery by making these Angus-tweaked Thumb-print Cookies.

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